Friday, November 12, 2010

Portuguese Rice Pudding

It makes me think of my greatgrandma and makes me miss her even more. I remember her standing over the stove with her apron around her waist, stirring and stirring the pot, the scent of lemon peel and cinnamon permeating the air.

Love it and when I'm having a day where I am really missing her, I always make this pudding.

Over high heat, combine cinnamon stick, sugar and milk. When bubbles form at edges, stir in rice and reduce heat to medium-low.
Cook 60 minutes, stirring often, until rice is tender. Do NOT allow to boil.

Remove from heat, remove cinnamon stick and vigorously stir in beaten eggs, a little at a time, until well incorporated. Pour into serving dish, sprinkle with ground cinnamon and serve warm.
Refrigerate the leftovers.

Now, in my family we let it cool down a bit and then eat it warm, but I have to say that the next day, it tastes just as good cold out of the refrigerator.

I finally tried rice pudding this summer at the Greek food festival down the street from us and I was in LOVE. So... I tried your version b/c i knew that the cinnamon was KEY to making it that amazing. I loved the flavor, but I didn't cook my rice long enough. I'll give it another try though! Thanks for a wonderful recipe.

About Me

BLOGGER, MOM, WIFE, HOMEMAKER

I'm a stay at home mom to a beautiful daughter and a handsome son. A once Air Force Wife now living the quiet life, with her retired Sergeant.
I am Portuguese, and spent most of my childhood in South Africa.
I love God, England, crocheting, cooking, period dramas, sewing, reading canning, old pioneer times, photography and thrift store shopping.
I live a simple but good life with my beautiful family.